Peanut Chicken Lettuce Wraps
A super quick dinner made in 25 min! It’s so hearty, filling, and low-carb, yet the family will still be begging for more!
Every time I make lettuce wraps, I think to myself:
Why don’t I make this more often? I’m cutting down on carbs. I’m eating more greens. I’m consuming less calories, and I feel like I’m losing weight right this second.
That is, after I pour out every last drop of the peanut sauce on top of my “carbless” lettuce wraps here.
Hey, we all need that balance. And these chicken lettuce wraps is that perfect balance.
It’s a simple, super quick stir-fry featuring ground chicken and veggies topped with a gingery peanut sauce that is legit out of this world.
I’ve made this 4 times already. One time I forgot the butter lettuce at the store. But don’t worry. I didn’t go back to the grocery store.
I just grabbed the skillet and a spoon. See, problem solved.
Peanut Chicken Lettuce Wraps
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1 pound ground chicken
- 3.5 ounces shiitake mushrooms, diced
- 1 carrot, peeled and diced
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ¼ cup hoisin sauce
- 2 teaspoons chili garlic sauce
- 1 teaspoon fish sauce
- 2 tablespoons chopped fresh cilantro leaves
- 1 head butter lettuce
For the peanut sauce
- 3 tablespoons creamy peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 teaspoon freshly grated ginger
Instructions
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
- Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.
Did you make this recipe?
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Absolutely delicious! The chicken has a solid kick to it but the peanut sauce eases it down so it’s not too much. Huge hit, although you may want to double the recipe if you’re serving more than 2 people!
Just made this for dinner, Wow. My husband is doing low carb so this was right up his alley. I did change a couple of things due to dietary allergies but the recipe still came out great. Due to a peanut allergy I used crunchy WOW Butter which is absolutely nut free but taste like peanut butter. I omitted the fish sauce also due to allergies. Everyone loved the meal and it is so versatile.
I slightly browned the chicken before adding the veggies and also added salt and pepper to the chicken otherwise I felt it would be missing seasoning.
This was really great! I used natural peanut butter with no sugar added, and the sauce was so good! Really easy to pull together, and it tasted good over rice, as well as in the lettuce wraps.
Sounds delicious! Do you have the nutrition info on this recipe?
AMAZING!! So good. Thank you.
Hi, this looks so yum! What I could use to substitute mushrooms? any ideas 🙂
You can omit the mushrooms, if desired, Agnieszka. 🙂
We swapped water chestnuts instead of mushrooms, it was great!
I made this with ground turkey (I just can never find ground chicken!) it was so delicious and filling but not heavy. Ya definitely wanna use a super fresh head of lettuce, the CRUNCH is superb.
This dish is usually a little overpriced in restaurants, but this recipe makes it so easy to make at home, All the ingredient except maybe lettuce are easy to keep on hand! I made it with fried rice for a whole meal.
What a great recipe.
Oh my goodness! This is such an amazing recipe. I made it tonight, just got done with dinner and everyone loved it! My kids (8 and 2 1/2) even ate it (without the lettuce). I couldn’t find fish sauce so I used oyster sauce. I also added water chestnuts in the mushroom mixture as well as peanuts for a topping. I served with cauliflower fried rice and edamame.
Thank you so much! Sooooo good
Those are great side dishes! Thanks for sharing with us, Kristie!
I loved this recipe. Thanks so much. Next time I was thinking of adding water chestnuts. Do you think that would go well with this recipe?
Absolutely!
So good! I don’t like mushrooms so I skipped that, and it was still very flavorful. So easy to make, and it comes out amazing. Would definitely make again 🙂
FANSTASTIC! I used ground turkey, plain white mushrooms, soy instead of fish sauce. We couldn’t stop eating them. Next time we will top with chopped peanuts and scallions.
My husband and I love this recipe! I’ve made it 4-5 times now and it’s fantastic! I use chunky peanut butter for extra crunch in the peanut sauce, and extra lime because we really like lime. I’ll sometimes make this in the morning or afternoon so all I have to do is heat it up for dinner, we discovered that it’s one of those meals that tastes great “left over”. I’ll even double the recipe occasionally so we can have it a few days in a row, lol!
Delicious. Made three times now. Gets better every time
I saw these on your Facebook page the other day and had to make them this weekend! Absolutely delicious and the peanut sauce was out of this world! My fiance couldn’t stop talking about these lettuce wraps tonight and how this recipe is definitely in our “make again” pile…thank you! 🙂
We love that! Thanks!
This recipe is my new favorite!
These were really tasty. I followed the directions exactly. This is definitely a recipe I’ll keep. I’ll probably use the leftover mushrooms to make mushroom ramen again, because my husband and I really liked that recipe, too.
Delicious!! I used pork instead of chicken for 1 batch and used tofu instead of chicken for another batch and both were great and loved by everyone in my family!
Nice tasty meal that comes together pretty quickly – our picky daughter even said she would would eat it again! I dislike buying ground poultry of any kind, so used a package of chicken breasts that had been hiding in the freezer instead. Chopped them into 1/4 inch dice while still semi-frozen, and they cooked up just fine. One comment/criticism of a general nature: You are inconsistent in noting the number of servings your recipes provide. We fed 3 with a serving of leftovers remaining using 2 breasts (I did ramp up the carrots and shitakes though). Assume using a pound of ground chicken would yield 4 to 5 servings. Bottom line: This is GREAT food with lots of fresh flavors – I highly recommend it!
Thank you, Mike! Glad your family enjoyed it!
I used PB2 (powdered peanut butter) to make the peanut sauce to cut down on calories and it turned out great.
Great!
So tasty! We made this today for lunch and it was a quick recipe to pull together. The peanut sauce was delicious!
Thanks for sharing!
The peanut sauce is the best!